Stuffing Tube Uses; Link Sausages Without Casings; Assembly; Stuffed Sausage Yield - Oster 4726 Instruction Manual & Recipe Booklet

S T U
TUFFING UBE SES
SMALL Stuffing Tube – Used to make pork or beef breakfast sausage, and Southern-
Style sausage. Use with natural sheep casings (about .5 to 1 inch or 21-25 mm in size).
MEDIUM Stuffing Tube – Used to make Country-Style sausage, such as Polish, Italian,
Bratwurst, Venison, Chorizo, etc., as well as skinless sausages.* Use with natural hog
casings (about 1 to 1.25 inches or 25 – 30 mm in size).
LARGE Stuffing Tube – Used to make larger skinless sausages* or to stuff larger casings.

Stuffed Sausage Yield:

Sheep Casings – 4-foot (1.2 m) length casings equal approximately 1-1/2 pounds (675 g)
stuffed sausage.
Hog Casings – 4-foot (1.2 m) length casings equal approximately 2-1/2 pounds (1 Kg)
stuffed sausage.
L S
INK AUSAGES WITHOUT
If desired, link sausage may be prepared without casings. Assemble Food Grinder Hopper
for 1- or 2-step method (see Page 8), using Fine or Coarse Grinding Disc only. Put meat
through Food Hopper, using the food pusher as a guide. Pinch sausage off into desired
lengths. (N : For easier handling, stop motor when sausage reaches 6-inch lengths
OTE
and pinch in half.) Brown on all sides and serve. Uncooked links may be frozen on a
cookie sheet until firm, then wrapped in freezer paper or freezer bags. When ready to use,
brown frozen sausage and serve.
H A
OW TO SSEMBLE
1. For proper assembly, always hold Grinder Hopper as shown. Drop Feed Screw
into Grinder Hopper.
2. Fit Cutting Blade onto end of Feed Screw. N
with one side round and the other square, attach Cutting Blade so that the square hole
faces Feed Screw. Cutting Blades with square center hole on both sides can be attached
with either side toward Feed Screw.
3. Place desired Grinding Disc on top of Cutting Blade. Grinding Disc fits snugly
when square ears of Disc fit into notches on rim of Grinder Body.
4. Select Stuffing Tube required for sausage making operation and place wide end
over Grinding Disc. Slide Retaining Ring over assembly and screw on Ring
until firmly attached.
5. Attach completed Sausage Making Assembly to unit, following Instructions
To disassemble for cleaning or changing Tubes, reverse Steps 1 through 5.
C
ASINGS
S M
AUSAGE AKER
: If Cutting Blade has a center hole
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7
.
(on Pages 4 & 5)